Raspberry and lemon emergency sponge

You have people coming round, you want to make a cake, you realise you don’t have anything to make the cake exciting.

Oh, but you DO.

This is the story of a cake that worked much better than expected.

First things first. Oven on to 180C.

My basic sponge cake recipe is in ounces, because it originates from the days when my mum would bakes cakes because that was the cheapest way of putting something into the lunchboxes. So: 3 eggs, 6 ounces each of butter and sugar and self-raising flour. Add a bit more flour because the raspberries are going to leak some liquid out and you don’t want a soggy cake.

You might think that having raspberries lying around is an unusually luxurious state to be in. I think I bought a punnet of raspberries because I was having a friend round for dinner and couldn’t be bothered to make a pudding, so meringue + raspberries + icecream = pudding. In a fit of organisation I did not leave the remainder to go fluffy but stuck them in the bottom drawer of the freezer.

Alternatively it’s possible to buy bags of frozen berries. They’re cheap too.

Mix some berries into your slightly-stiffer-than-normal cake mix. If they are frozen, that’s fine. It might even be better. Put it in a lined loaf tin. Bought paper liners the shape of a loaf tin are your friend here. Any tin at all is fine of course, if you use a flatter tin it’ll cook quicker.

Blob some lemon curd on top. Don’t worry that the jar say 2016 on it. It’s not mouldy, it’s a conserve, that’s means it’s designed to last a long time. Put in oven. Check after 40 mins. Could be closer to an hour. Don’t plan to go out.

It’s done when you put a knife in it and the knife doesn’t come out covered in cake mix. Because all the cake mix is now cake. You know that by now, right?

Here is it. Nearly gone. I guess that worked well.

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